No boiling noodles, no watching the oven. Everything cooks together right in the pot – even the meat! Nothing beats a homemade lasagna on a busy night.

Where is the recipe? 

I have readers from all levels of comfort and experience in the kitchen, and I receive a lot of questions about recipes. To better serve everyone here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information and tips in my posts.

If you’d like to skip over the information about freezing, swapping ingredients, and how this fits into popular diet plans, please simply scroll to the bottom of the page, where you will find the recipe for this healthy Instant Pot Lasagna with Cottage Cheese.

Instant Pot Lasagna Ingredients 

This recipe is full of minimally processed ingredients. Whole grain lasagna noodles, homemade pasta sauce, and lean ground turkey are some of the ingredients that make up this dish.

You’ll find some substitutions mentioned in the ingredient section below as well as the Recipe Tips.

• Cottage cheese or ricotta cheese: This recipe and nutrition information is based on 2% cottage cheese. Cottage cheese has less saturated fat and cholesterol than ricotta. I like to rinse my cottage cheese to help lower the sodium in it. You can use ricotta cheese instead, if you’d like.
• Mozzarella cheese I prefer to buy it unshredded, as it doesn’t have as many ingredients. Shredded cheese contains additional ingredients that help the cheese no stick together or clump. You can shred cheese easily in a food processor or with a hand grater.
• Crushed tomatoes: Be sure and use crushed, not whole or diced. Crushed creates the perfect amount of liquid for your noodles to cook. If you’d like to use store bought spaghetti sauce, peek a the Recipe Tips for instructions.
• Dry spices: Oregano, Thyme, Parsley, Onion powder, Garlic powder
• Whole wheat lasagna noodles: You can use regular or oven ready lasagna noodles (also called no boil noodles), just be sure and grab whole wheat. They’re going to cook differently than regular lasagna noodles, as well. This lasagna recipe is specifically written for wheat noodles.
• Ground turkey: You can add this to the recipe cooked or raw. If using raw, please make the chunks of turkey very thin so they cook all the way through.
• Spinach: A powerhouse of fiber, vitamins A, C and K.

Recipe Tips

• This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking. 
• If you’re looking for a 21 Day Fix lasagna, the container calculations below are based on using 6 whole grain lasagna noodles for the entire recipe. 
• Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers. 
• You’ll need to cook ground beef or ground Italian sausage and drain before adding them to this recipe. Beef releases too much liquid while cooking to use raw in the Instant Pot. 
• Use fresh spinach for this recipe, not frozen, to reduce the amount of liquid. 
• I love making homemade tomato sauce, but if you buy store bought look for one that has no added sugar. Do not add the tomatoes or Italian seasonings from this recipe if you use store bought marinara sauce.
• If making this recipe right in your Instant Pot liner, do not begin your layers with sauce, as it can cause a burn warning. Add 1/2 cup water to the pot, followed by turkey, then pasta, spinach, cheese, then sauce. You can make more layers, but be sure to start with water and then meat.
• Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking to it. 
• If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.
• Top this recipe with freshly grated parmesan cheese and fresh basil, if desired.
• Naturally releasing the pressure in your pressure cooker is important to this recipe – it allows you to let the entire cooked lasagna sit and the noodles to absorb any extra liquid from the recipe. It also allows for a few more minutes of cook time to make sure your noodles and meat are finished cooking. Skipping the natural release step can result in an undercooked and soggy lasagna.
• Refrigerate leftover lasagna in an airtight container for up to 5 days, or freeze for up to 2 months.

Instant Pot Cooking Instructions

The time estimate includes prep time, cook time, and time for your pot to come to pressure and release pressure. Of course, this changes a bit depending on the size of the Instant Pot you use and your altitude.

1. Make your cottage cheese layer In a small bowl, mix together the cottage cheese and ⅔ cup shredded mozzarella cheese.
2. Prepare your homemade tomato sauce Skip this step if using jarred pasta sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together.
3. Make your layers Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cottage cheese mixture, half the ground meat, and half of the spinach.
4. Repeat Continue to layer lasagna until the pan is full. Cover the top of the pan with foil. This stops liquid from getting into the pan.
5. Prepare your pot Place a trivet in the bottom of the Instant Pot insert and pour 2 cups of water in the bottom.
6. Pressure Cook Place the uncooked lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select high Pressure Cook and set the cook time for 20 minutes.
7. Natural Release Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes the pressure has not completely released, then quick release the remaining pressure. Once the pressure valve drops, remove the lid and carefully remove your cooked lasagna.
8. Broil This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Keep a close eye on your lasagna – the broil setting on most ovens is very fast.

Oven Instructions for this Cottage Cheese Lasagna Recipe:

1. Preheat oven to 350°F
2. In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 
3. Make your homemade marinara sauce by mixing crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl to make your tomato sauce. If using jarred sauce, you can skip this step. 
4. Add half of your sauce to the bottom of an oven safe casserole dish. Place a layer of noodles on top of the sauce, top with half of the cottage cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 
5. Bake for 60 minutes. Remove the foil and check your noodles by sticking a sharp knife into the lasagna. If it moves to the bottom of the pan quickly, the noodles are soft enough to eat. 
6. Turn your oven to the broil setting and broil your lasagna for 1-2 minutes until the cheese is lightly browned. Keep a close eye on the lasagna when you do this, as the broil setting works fast.
7. Remove from the oven and top with fresh basil, if desired, and serve!

Healthy Eating Plans

This lasagna recipe is perfect for special diets like 2B Mindset and the 21 Day Fix! I’ve given a ton of helpful information about making this lasagna for the 21 Day Fix, and trust me–your family and friends will love it too, and they won’t even know it’s healthy!

21 Day Fix/Ultimate Portion Fix

These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers.

A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container. 

2B Mindset

Eat with additional vegetables for a complete lunch. 

Looking for WW Lasagna?

More healthy Instant Pot recipes

• Instant Pot Stuffed Pepper Soup
• Spaghetti Squash Lasagna
• Dill Pickle Chicken Salad
• Instant Pot Spaghetti with Homemade Spaghetti Sauce
• Vegan Minestrone Soup
• Quinoa Tacos
• Instant Pot Spanish Rice

Print

Instant Pot Lasagna

If you're looking for a healthy Instant Pot lasagna, this recipe is the one for you! Whole wheat pasta, homemade sauce, and layers of green spinach are a delicious way to beat your craving. Use cottage cheese or ricotta in this recipe!

Course Main Course

Cuisine Italian

Keyword 21 Day Fix, instant pot, Lasagna

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Instant Pot pressure build and release 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 321kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Springform Pan
• Olive Oil Spray

Ingredients

• 1 cup 2% cottage cheese or ricotta
• 1 cup mozzarella cheese I use mozzarella
• 28 oz crushed tomatoes Do not use full or diced tomatoes–they have too much liquid in them. For instructions on using jarred pasta sauce, please read the post.
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tbsp parsley
• 1 tbsp onion powder
• 1 tbsp garlic
• 6 whole wheat lasagna noodles
• 1 lbs ground turkey
• 3 cups spinach fresh

Instructions

Instant Pot

• In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
• Skip this step if using jarred sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
• Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Finally, top your lasagna with the remaining ⅓ cup of mozzarella cheese, then cover your pan tightly with aluminum foil. 6 whole wheat lasagna noodles, 1 lbs ground turkey, 3 cups spinach,
• Place a trivet in the bottom of the Instant Pot insert and pour 1 cup of water in the bottom.
• Place the lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes.
• Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes, the pressure has not completely released, turn the handle to quick release. Once the pressure valve drops, remove the lid and carefully remove your lasagna.
• This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Top with fresh basil if desired and serve.

Oven

• Preheat oven to 350°F.
• In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
• Mix crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl. If using jarred sauce you can skip this step. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
• Add half of your sauce to the bottom of an oven safe dish. Place a layer of noodles on top of the sauce, top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 6 whole wheat lasagna noodles
• Bake for 60 minutes. Remove the foil and check your noodles for doneness.
• Broil your lasagna for 1-2 minutes until the cheese is lightly browned.
• Remove from the oven and top with fresh basil, if desired, and serve!

Video

Notes

Healthy Eating Plans

• 21 Day Fix/Ultimate Portion Fix: These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers. A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container. 
• 2B Mindset: Eat with additional vegetables for a complete lunch. 
• Looking for WW Lasagna? Click here

Recipe Tips

• This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking. 
• If you’re following the 21 Day Fix program, the container calculations below are based on using 6 lasagna noodles for the entire recipe. 
• Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers. 
• If you choose to use ground beef instead of turkey you will need to brown and drain before adding. Beef released too much liquid while cooking to use raw in the Instant Pot. 
• Use fresh spinach for this recipe to reduce the amount of liquid. 
• I love making homemade spaghetti sauce, but if you buy store bought look for one that has no added sugar.  
• If you’re not a fan of cottage cheese you can swap out for skim ricotta in its place. 
• Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking. 
• If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.
•  

Nutrition

Calories: 321kcal | Carbohydrates: 35g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 499mg | Potassium: 830mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 20mg | Calcium: 215mg | Iron: 4mg

The post Instant Pot Lasagna with Cottage Cheese appeared first on My Crazy Good Life.

I love breakfast casseroles because they are so easy to make ahead of time, thus great for meal prep! This healthy recipe is full of simple ingredients like eggs, ground turkey, black beans, corn, and bell peppers.

This easy breakfast casserole recipe can be made in the Instant Pot or on the stove top and oven. Leftovers keep well in the refrigerator or freezer, so you can have a healthy and hearty meal ready to reheat on busy mornings.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. Because of that we like to make sure our posts are clear and easy to follow.

In the article below, you will find lots of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.

If you’d like to get straight to cooking, simply scroll down to the bottom of the page. There you will find our easy to print recipe for this potato breakfast casserole.

Ingredients

• Ground turkey: I prefer to use lean ground turkey because it is lower in saturated fat than ground beef. This potato casserole is very customizable so you can choose to use beef, breakfast sausage, or Italian sausage if you prefer those to ground turkey.
• Chili powder: chili powder adds a nice earthy flavor with mild heat to this potato casserole recipe.
• Ground cumin: cumin is another earthy spice that I love adding to this southwest egg and potato casserole recipe.
• Ground coriander: coriander and cilantro are the same plant. For this potato casserole, we’re using ground coriander, which are the seeds of a cilantro plant. Coriander is a healthy spice that may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.
• Garlic salt: I use garlic salt for this potato casserole but if you prefer, you can use garlic cloves and an extra pinch of salt.
• Onion powder: onion powder adds a savory flavor to this recipe.
• Salt and pepper: use just a little salt and freshly ground black pepper.
• Bell peppers: I like to use orange bell pepper and red pepper in this casserole dish. Any bell pepper variety will work, they are all loaded with vitamins, minerals and antioxidants.
• Onion: red onion contains organosulfurs, which are compounds that may improve the immune system, reduce cholesterol production, and support the liver.
• Shredded cheese: I use cheddar cheese in this recipe but other cheeses would also work. Sharp cheddar, mild cheddar cheese, pepper jack cheese, even Swiss cheese would be absolutely delicious.
• Potatoes: I prefer to use fresh potatoes, specifically russet potatoes in this breakfast casserole. If you’re trying to save time you can use pre shredded hash browns or frozen diced hash brown potatoes.
• Corn: canned corn is perfect for this southwest breakfast casserole recipe.
• Black beans: black beans are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels.
• Eggs: is there any better combo than egg and potato? Eggs are one of the healthiest foods on earth. One egg contains a little bit of almost every nutrient your body needs.

How to Make This Breakfast Casserole in the Instant Pot

1. Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
2. Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
3. Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
5. Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Set this aside. (If you are using shredded cheese, mix it in with the turkey and vegetables now.)
6. Clean out the inner pot and then place it back in the Instant Pot base.
7. Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
8. Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans.
9. In a medium to large bowl, mix eggs and then pour them over the top of the casserole.
10. Cover the prepared baking dish with aluminum foil, then place the pan on a trivet. Carefully lower the pan into the pot and then close and lock the lid.
11. Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
12. When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet using oven mitts and then remove the foil from the pan.
13. Serve warm or let cool and store in an airtight container in the fridge or freezer.

How to Make This Potato Breakfast Casserole in the Oven

1. Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set the dish aside.
2. Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
3. Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.)
5. Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans.
6. Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole.
7. Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
8. Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Recipe Tips

• This is a great recipe to make ahead of time for meal prep. After cooking, let the casserole cool and then separate it into individual airtight containers. Store in the fridge for up to 6 days, or freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge and microwave each thawed serving for 1-1 1/2 minutes.
• This cheesy potato breakfast casserole recipe can be made vegetarian with a couple simple modifications. To make this vegetarian, replace the turkey with one extra can of black beans and 8 ounces of diced or sliced mushrooms. Sauté the mushrooms with the peppers and onions.
• To save time you can buy frozen hash browns that are pre-shredded.
• I love making this breakfast casserole for Christmas morning or Easter brunch and pairing it with a fresh fruit salad.

Healthy Eating Plans

This easy egg and potato casserole makes 6 servings. If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Looking for more healthy breakfast recipes?

• Shredded Sweet Potato Hash Browns These Sweet Potatoes Shredded Hash Browns are so filling and easy to make! I love starting my morning with this hash browns recipe, and it’s so easy to meal prep as well!
• Whole Wheat Pancakes One of favorite weekend recipes, these hearty pancakes can easily be frozen for meal prep!
• Homemade Turkey Breakfast Sausage Homemade turkey breakfast sausage is a great way to start the day. It’s packed with protein and the recipe is quick and simple. If you’ve never made your own sausage this is a great place to start!
• Zucchini Breakfast Casserole with Sausage & Egg This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.
• Vegan Breakfast Hash Browns with Veggies Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy recipe has crispy golden brown fresh potatoes and a rainbow of veggies.

Print

Easy Breakfast Casserole with Potatoes

This easy breakfast casserole with potatoes is an absolutely delicious breakfast recipe that has a southwest twist you are going to love.

Course Breakfast

Cuisine American

Keyword Easy Breakfast Casserole with Potatoes, southwest breakfast casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 323kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Round Instant Pot Pan
• Enameled Cast Iron Pan

Ingredients

• 1 lb ground turkey
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 small red bell pepper seeded and diced
• 1 small orange bell pepper seeded and diced
• 1/2 small red onion diced
• 1/2 cup shredded cheddar cheese
• 2 small russet potatoes shredded (about 3 cups)
• 15 oz can of corn drained
• 15 oz can of black beans drained
• 6 eggs

Instructions

Instant Pot Directions

• Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
• Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
• Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
• Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Then set aside. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Clean out the inner pot and then place it back in the Instant Pot base.
• Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
• Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• In a medium to large bowl, mix eggs and then pour them over the top of the casserole. 6 eggs
• Cover the prepared baking dish with aluminum foil, then place the pan on a trivet, carefully lower it into the pot, and then close and lock the lid.
• Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
• When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet, using oven mitts, and then remove the foil from the pan.
• Serve warm or let cool and store in an airtight container in the fridge or freezer.

Stove Top & Oven Directions

• Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set aside.
• Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
• Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole. 6 eggs
• Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
• Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Notes

Healthy Eating Plans

If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Nutrition

Calories: 323kcal | Carbohydrates: 26.7g | Protein: 26.8g | Fat: 13.6g | Saturated Fat: 5.2g | Cholesterol: 228mg | Sodium: 346mg | Potassium: 852mg | Fiber: 4.7g | Sugar: 5.2g | Calcium: 150mg | Iron: 4mg

The post Easy Breakfast Casserole with Potatoes appeared first on My Crazy Good Life.

Stuffed pepper soup is an easy meal to get on the table–just a few healthy ingredients in the slow cooker or pressure cooker and it pretty much makes itself. This is a great recipe for meal prep and is one that your entire family will love it!

This soup is one of the oldest recipes on My Crazy Good Life, and like all good things it needed a small update. I’ve changed some ingredients around and I love this recipe even more now. You can still find the original recipe below, but the new printable recipe will reflect the new and improved version. 

Where’s the recipe?

We want to make sure that everyone can easily make this recipe–whether this is the first time you’ve cooked in the kitchen or you’ve been doing it for years.

This recipe can be cooked in the Instant Pot or electric pressure cooker, in the Crock Pot, or right on the stove. In this post you will find detailed instructions in all three cooking methods, as well as ingredient information, recipe tips, healthy eating plan calculations, and similar recipes for you to try down the road.

If you are comfortable in the kitchen and just need the basic recipe, scroll right down to the bottom of this post where you will find the easy to print recipe for this Delicious and Healthy Stuffed Pepper Soup!

Ingredients in Easy Stuffed Pepper Soup

The ingredients in this recipe are simple and nutritious. Using them for a soup instead of making stuffed peppers is an easy way to get healthy food into your daily diet.

• Ground meat: I prefer to use turkey because it is lower in saturated fat than ground beef of the same fat percentage. Any ground meat, like ground beef or even ground chicken will work for this stuffed bell pepper soup.
• Broth or water: I suggest using beef broth if you’re using ground beef and chicken broth if you’re using poultry. You can use vegetable broth or water if you don’t have the others on hand.
• Diced tomatoes: I always buy low sodium canned tomatoes.
• Tomato sauce: Also low sodium, when available.
• Brown rice: use dry and uncooked rice, not instant rice.
• Bell peppers: I typically buy red bell pepper and green bell peppers when I make stuffed pepper soup, but you can choose your favorite variety of bell pepper for this recipe. No matter the color, all bell peppers are packed with vitamins and minerals.
• Onions: Any type of onion works great for this stuffed pepper soup.
• Salt & pepper: salt and black pepper to taste.
• Garlic: fresh minced garlic cloves are preferred, but you can use garlic powder if that’s all you have.
• Oregano: dried oregano is a key ingredients in Italian seasoning, and tastes wonderful in this stuffed pepper soup.

How to make Stuffed Peppers Soup in the Instant Pot

1. First, dice your bell peppers and onions and then set them aside.
2. Next, spray your pot with nonstick cooking spray and press the sauté button. (You can use olive oil if you don’t have cooking spray.)
3. Then add the ground meat to the pot and stir it occasionally until it is no longer pink. Drain the liquid, if necessary (this is probably necessary only if you use ground beef). Read this if you’re using frozen ground turkey.
4. Now add your other ingredients to the Pressure Cooker: broth or water, tomatoes (including the juice), tomato sauce, the uncooked rice, diced bell peppers and onions, black pepper, garlic, oregano, and salt.
5. Close the lid and turn your valve to from Venting to Sealing. Cook on high pressure for 15 minutes.
6. When the soup is finished cooking, immediately release the pressure quickly by moving the valve to “vent.” This is called a Quick Release and will make the steam come out of the pot fast, so keep your hands clear.
7. If by chance your rice isn’t cooked through, you have two options:
   1. Press the Sauté button and allow soup to cook for 5 more minutes, then turn the pot off and allow it to rest for 5 minutes.
   2. Place the lid back on the pot, set the valve to Sealing again, and set the time for 2 minutes. The soup will continue cooking as it comes back to pressure. Quick pressure release when cook time is finished.
8. Season with salt and pepper to taste.

How to make Stuffed Bell Pepper Soup in the Crock Pot

This is a really easy slow cooker stuffed pepper soup recipe…in just a few steps you’ll have a delicious and family friendly meal ready and on the table. Our entire family loves stuffed pepper soup!

1. First, dice your bell peppers and onions and then set them aside.
2. Now brown the ground turkey in a skillet over medium heat.
3. Add the cooked ground turkey, broth or water, tomatoes (including the juice), can tomato sauce, chopped bell peppers and onions, black pepper, garlic, oregano, and salt to the slow cooker.
4. Cover and cook on low for 6-8 hours.
5. Your rice should be added 1 hour before end of cooking. With this method of cooking, you can also cook rice separately in a rice cooker. Just stir cooked rice to the soup right at the end of your cooking time – I prefer to add cooked rice when I make stuffed pepper soup in the slow cooker. 
6. Season with salt and pepper to taste.

How to make Stuffed Peppers Soup on the Stovetop

1. First, dice your bell peppers and onions and then set them aside.
2. Next, add ground beef or turkey to a large pot or dutch oven and sauté over medium high heat until the meat is no longer pink.
3. Then add the broth or water, tomatoes (including the juice), tomato sauce, chopped bell peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.
4. Test the peppers and rice to make sure they are cooked enough for you before removing the soup from the stove top.
5. Season with salt and pepper to taste.

Recipe Tips

• If you choose to use white rice in this stuffed peppers soup recipe instead of brown, you can reduce the pressure cooker cook time to 4 minutes.
• If you are using long grain rice, like jasmine rice, you might have to add a few minutes to the cooking time.
• Test your cooked rice to make sure it is done before eating. If the rice is old or stale, it will not cook as fast and might need some more time.
• If you would like a bit of spice in this recipe, try adding a diced jalapeño or red pepper flakes.
• This recipe is easy to freeze and reheats well in the microwave. It is one of my favorite meal prep recipes! Store the cooked and cooled stuffed pepper soup in an airtight container until you’re ready to eat. This hearty soup keeps well in the refrigerator for up to a week, or in the freezer for 2 months. If you freeze this, thaw in the fridge overnight and then heat in the microwave for a quick meal.
• If you’re looking for a low carb version of this soup, you can substitute cauliflower rice (just warm it separately and add it to the soup right before eating) or you can leave out the rice completely.
• This stuffed pepper soup is not only easy to make, but it’s super versatile! Add your favorite vegetables and herbs, like diced carrots, chopped fresh parsley or even fresh cilantro. You can also top it with shredded cheddar cheese or mozzarella cheese.

Healthy Eating Plans

I love this stuffed peppers soup when I’m watching my weight because it is filling and contains a good mix of healthy slow burning carbs and vegetables. It’s compatible with many diet plans!

If you end up making any changes to the recipe, like adding shredded cheese or sour cream, be sure to recalculate your points, containers, or nutrition calories to reflect the additions you’ve made.

21 Day Fix Easy Stuffed Pepper Soup

If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama

For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Weight Watchers

Looking for the Weight Watchers Stuffed Pepper Soup? You can find the WW version right here, including all the point calculations.

Looking for the “old” recipe?

As I mentioned above, the original recipe has been improved! If you are a fan of the previous recipe, you can find it right here–you will just be switching the seasonings. Instead of using the black pepper, garlic, oregano, and salt above you’ll use these measurements:

• 1/2 teaspoon basil
• 1 clove of garlic
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1/4 teaspoon black pepper

Looking for more soup recipes?

• Healthy Cream of Chicken Soup This healthy Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute for the condensed soup you’d normally buy in grocery stores.
• Healthy Cream of Mushroom Soup Whether you’re looking for a comforting soup to eat on cold nights or something healthy for a casserole base, this delicious creamy mushroom soup recipe will hit the spot.
• Vegan Minestrone Soup Recipe This easy Vegan Minestrone Soup recipe is packed full of fresh veggies, cooked pasta, and savory vegetable broth. It’s a great winter soup that you can eat year round!
• Butternut Squash Soup Recipe This Dairy free butternut squash soup recipe is a creamy soup made with simple ingredients. It can be easily made on the stove top for a quick weeknight dinner and, the best part is, it tastes even better the next day – making it perfect for meal prep!
• Rotisserie Chicken Soup Recipe Making this rotisserie chicken soup with salsa is quick and easy. It’s the perfect weeknight meal that the whole family will love. This is my favorite soup to make on cold winter days.
• Healthy Gazpacho Soup Recipe This Gazpacho Soup is the perfect meal for a hot summer day. Traditionally served as a cold soup, Gazpacho has a tomato base and focuses on the fresh flavor of ripe vegetables and a variety of spices

Print

Easy Stuffed Pepper Soup

This healthy Stuffed Pepper Soup recipe is an easy weeknight meal! Instant Pot Stuffed Pepper soup with rice is a kid-friendly dinner that you can make in the Crockpot or right on the stove.

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Saute time 5 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 371kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 1 lb ground turkey you can use beef or chicken if you'd like
• 1 medium onion chopped (any type will do!)
• 3 medium bell peppers chopped (I've added up to four peppers, and it's yummy!)
• 14.5 oz can diced tomatoes including the liquid
• 15 oz can tomato sauce
• 1/2 cup dry brown rice short grain
• 2 cups chicken broth or water

Seasonings:

• 1 clove garlic minced
• 2 tsp oregano
• ¼ tsp pepper
• ⅛ tsp salt

Instructions

Pressure Cooker:

• Sauté the ground turkey until no longer pink. Drain liquid, if necessary. 1 lb ground turkey
• Add all of the other ingredients to the pressure cooker. Close the lid and seal your vent. 1 medium onion, 3 medium bell peppers, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 1/2 cup dry brown rice, 2 cups chicken broth, 1 clove garlic, 2 tsp oregano, ¼ tsp pepper, ⅛ tsp salt
• Cook on high pressure for 15 minutes.
• Quick pressure release. If you'd like to let the pressure release naturally for a few minutes, it'll be fine sitting there.

Crockpot:

• Brown the ground turkey in a skillet over medium heat. 1 lb ground turkey
• Add the ground turkey, broth, tomatoes, tomato sauce, chopped peppers and onion, black pepper, garlic, oregano, and salt to the Crock Pot. 2 cups chicken broth, 14.5 oz can diced tomatoes 15 oz can tomato sauce, 3 medium bell peppers, 1 medium onion, ¼ tsp pepper, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt
• Cover and cook on low for 6-8 hours.
• Add your uncooked rice about 1 hour before cook time is finished. You can also cook rice separately and add it right before serving. 1/2 cup dry brown rice

Stovetop:

• Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
• Add broth, tomatoes, tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes. 2 cups chicken broth, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 3 medium bell peppers, 1/2 cup dry brown rice, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt, ¼ tsp pepper
• Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.

Video

Notes

The previous recipe was the same except for the seasonings–if you prefer that recipe, omit the spices in the above recipe and add these instead: 

• 1/2 teaspoon basil
• 1 clove of garlic
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1/4 teaspoon black pepper

21 Day Fix Stuffed Pepper Soup: If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama: For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 40g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 161mg | Potassium: 1234mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4162IU | Vitamin C: 163mg | Calcium: 105mg | Iron: 5mg

The post Easy Stuffed Pepper Soup appeared first on My Crazy Good Life.

If you love spicy you’re going to love this recipe! But don’t worry, it can be easily adapted by leaving some of the spice out. This is the perfect easy weeknight meal, you can have your healthy bowl of chili on the table in less than 30 minutes, thanks to the Instant Pot! 

This ground turkey chili recipe is one that you’re going to want to keep in the weekly dinner rotation! It’s made with healthy ingredients only uses the instant pot. Easy to cook, easy on dishes. It’s the perfect instant pot chili recipe. 

Bonus: The leftovers taste just as delicious the next day! 

Where’s the recipe?

Whether you’re a professional chef or a mom at home cooking for your family, here at My Crazy Good Life, we like to make our recipes easy for anyone to follow. This article has lots of helpful tips and information about the ingredients, cooking directions and nutrition. 

If you’d like to skip past all of that, you can scroll to the bottom of the page where you’ll find the easy to print Instant Pot Sweet Potato Chili recipe! 

Ingredients in Instant Pot Sweet Potato Chili

• Ground turkey: Using lean ground turkey instead of ground beef lowers the fat and total calories in this recipe.
• Sweet potato: These nutrient dense root vegetables are rich in fiber, vitamins and minerals.
• Onion
• Bell pepper: Bell peppers are low in calories and high in vitamins, especially vitamin C. We love using green bell peppers with this recipe, but red bell peppers will also work perfectly. 
• Celery stalks: Celery is another nutritious vegetable in this chili. It’s a great source of vitamins A, K & C, as well as minerals like folate and potassium. 
• Crushed tomatoes: Make sure to grab a can of crushed and not tomato sauce or tomato paste.
• Black beans: Black beans is one of my favorite pantry staples. We always have a few cans on hand. I like using black beans for this recipe but feel free to use kidney beans, pinto beans, or white beans if that’s what you have on hand.
• Chicken stock: Buy a low sodium chicken stock, or make your own chicken broth using this recipe.
• Garlic: Fresh garlic is superior to garlic powder. Always go for fresh garlic. 
• Cumin
• Chipotle peppers: These guys are spicy. If you don’t like a lot of heat, use caution with these peppers.
• Cayenne pepper: Cayenne pepper packs a lot of heat and spice, if you are looking for something less spicy, opt to use chili powder, or omit the spice altogether. 
• Salt and pepper: To taste

Instant Pot Cooking Directions

1. Turn your Instant Pot on to the sauté function and brown the ground turkey meat. Drain any grease that remains.
2. Add the onions and garlic and cook until softened.
3. Next, mix in cumin and cayenne pepper. Stir in chipotle peppers* and the adobo sauce, black beans, crushed tomatoes, sweet potatoes and chicken stock. Mix well, scraping the bottom of the pot, until the rest of the ingredients are combined.
4. Lock the Instant Pot lid into place and turn the pressure valve to the sealing position. Set the cooking time on high pressure for 10 minutes using the manual setting.
5. When the pressure cook time has finished, release the pressure using the quick release method.
6. Take off the lid and switch your Instant Pot back to sauté.
7. Remove the chipotle peppers and add in your bell peppers and celery, and simmer for about 5 minutes or until the celery is cooked and soft.
8. Turn off your Instant Pot and serve!
9. Top with your favorite toppings like cheese, fresh cilantro, avocado, sour cream and green onions.

Recipe Tips

• The Instant Pot will function differently at higher altitudes. If you’re struggling with cook times or recipes not coming out properly, you can read more about high altitude Instant Pot cook time adjustments here.
• For a less spicy chili, add in just the adobo sauce and not any of the chipotle peppers.
• Store this chili in an airtight container. I prefer to have a few individual serving size containers in the freezer and then pop it into the microwave for a quick and healthy meal prep lunch!
• You can easily modify this to be a vegetarian chili recipe. Leave out the ground turkey, add an additional can of beans for extra protein, and swap out the chicken stock for vegetable broth. Be sure to recalculate your healthy eating plan points if you make a vegetarian version of our Instant Pot Sweet Potato Chili. 

Healthy Eating Plans

21 Day Fix

Our 21 Day Fix Instant Pot Sweet Potato Chili is the perfect amount of healthy food full of flavor. 

1 serving counts as 1 yellow container, 3/4 red container, 1/2 green container

You can find the Weight Watchers Sweet Potato Chili recipe here.

More healthy Instant Pot recipes

• Healthy Tuscan Chicken Pasta
• Healthy Stuffed Pepper Soup
• Instant Pot Pad Thai
• Perfect Instant Pot Turkey Breast
• Slow Cooker Chicken Fajitas

Print

Instant Pot Sweet Potato Chili

This easy Instant Pot Sweet Potato Chili is the perfect meal prep recipe!

Course Main Course

Cuisine American

Keyword Sweet Potato Chili

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 195kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 pound ground turkey
• 1 tbsp garlic minced
• 1/2 onion chopped
• 1 tsp cumin
• 1 tsp cayenne pepper
• 2 chipotle peppers in adobo sauce
• 1 can black beans drained
• 1/2 cup tomatoes crushed
• 1 sweet potato peeled and chopped
• 2 cups chicken stock Low Sodium
• 1 cup bell pepper
• 1 cup celery stalks chopped

Instructions

• Turn your Instant Pot on to the sauté mode and brown the ground turkey. Drain any grease that remains. 1 pound ground turkey
• Add in the garlic and onions and cook until softened. 1 tbsp garlic, 1/2 onion
• Next, mix in cumin and cayenne pepper. Stir in chipotle peppers & adobo sauce, black beans, crushed tomatoes, sweet potatoes, and chicken stock. Mix well until everything is combined. 1 tsp cumin, 1 tsp cayenne pepper, 2 chipotle peppers, 1 can black beans, 1/2 cup tomatoes, 1 sweet potato, 2 cups chicken stock
• Lock the Instant Pot lid into place and turn the pressure valve to sealing. Cook on high pressure for 10 minutes using the manual setting.
• When the cook time has finished, release the pressure using the quick release method.
• Take off the lid and switch your Instant Pot back to sauté.
• Remove the chipotle peppers and add in your bell peppers and celery, and simmer for about 5 minutes or until the celery is cooked and soft. 1 cup bell pepper, 1 cup celery stalks
• Turn off your Instant Pot and serve!
• Top with cheese, cilantro, and avocado.

Video

Notes

 

 

 

Nutrition

Calories: 195kcal | Carbohydrates: 20g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 137mg | Potassium: 663mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4424IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 2mg

SaveSave

The post Instant Pot Sweet Potato Chili appeared first on My Crazy Good Life.

This recipe is a family favorite, and if we’re being honest it’s the only baked beans recipe I’ll eat. I love that the ingredients minimally processed, that it contains several styles of beans (which are super nutritious), and while this is a perfect side dish, the addition of ground turkey makes these more like a meal. 

During the summer, I love making a double batch of these healthy homemade baked beans and freeze half of the beans at Step 4 for another day. Thaw completely before cooking and impressing your friends at the next BBQ. 

Where’s the recipe?

Here at My Crazy Good Life, we create and write recipes so that anyone can make them – whether you’re brand new to the kitchen or been cooking for years, you’re going to be successful making this recipe.

If you’re new to cooking, go ahead and read the post below before heading to the printable recipe. It will give you ingredient substitutions and information, detailed cooking instructions, and even recipe tips. If you’re a pro in the kitchen, you might want to scroll down to the printable recipe for this Healthy Baked Beans Recipe with Ground Turkey. There you’ll find the ingredient amounts as well as the to-the-point cooking instructions. 

Ingredients in Healthy Baked Beans

• Onions
• Pork & Beans You can use this homemade pork and beans recipe or a can from your grocery store. 
• Kidney beans A great source of fiber and protein
• Black beans Black beans are high in magnesium and folate
• Ground turkey I use turkey that has a low amount of fat
• Brown sugar or honey Either works in this recipe
• Dry mustard If you don’t have dry mustard, you can use regular or dijon mustard
• Vinegar The type doesn’t matter much – either apple cider vinegar or white vinegar
• Ketchup I prefer the no added sugar variety. In a pinch you can use some tomato paste. 

How to make Healthy Baked Beans with Ground Turkey

Note: I drain the liquid out of one can of beans, then set the liquid aside in case the beans look dry after cooking. If you choose to use more than 2 cans of beans, save all of the liquid just in case.

1. Dice and cook the onions in a large pan over low heat. I’ve been buying frozen diced onions, and I have to tell you that they are a game changer!
2. Add the ground turkey to the onions in the pan and saute over medium-high heat until cooked through and there is no more pink left. 
3. While the turkey is cooking, add the remaining ingredients: beans, brown sugar or honey, dry mustard, vinegar, pork and beans, and ketchup to a large baking dish or dutch oven. 
4. When the meat and onions are cooked, add the mixture to your baking dish and mix well. Add a bit of liquid from the beans if it looks dry. 
5. Cook at 350 degrees for an hour. You could also smoke these for an hour – the smoky flavor is delicious!

How to make these beans in the Instant Pot

1. Sauté the meat and onions, then turn the pot off and add 1/2 cup water to the pot.
2. Add the other ingredients to the Instant Pot.
3. Close the lid and set the valve to Sealing.
4. Set on high pressure (or manual) for 8 minutes.
5. Quick release (turn the valve to Venting quickly and allow the steam to shoot out) and enjoy!

Recipe Tips

• You can use any ground meat in place of turkey – including ground beef or ground chicken. If using ground beef, you’ll want to strain the grease after cooking and before adding to your baked beans. 
• You can swap out the types of beans in this recipe based on your preferences or what you have in the pantry. I love using white beans (you can use navy beans, great northern beans, or cannellini beans), pinto beans, and even chickpeas or garbanzo beans. This recipe is very easily adaptable. Adding red beans, white beans, and black beans makes this recipe so colorful. 
• This easy baked beans recipe uses cans of beans, not dry beans. If you’d like to use dry beans, you must cook them first. 
• Looking to add some veggies to this recipe? My article on how to stretch ground beef is helpful if you’re looking to save money but also helpful on how to use less meat in your meals (and use veggies instead!).
• These are easy to meal prep and freeze in single serving containers.

Why are these baked beans a healthy option?

When focusing on a healthy lifestyle, small tweaks make big peaks. You can still enjoy your favorite meals by making small tweaks to them. Use ground turkey instead of beef, use honey or maple syrup instead of white sugar, add veggies where you can. Use this homemade baked beans recipe instead of traditional baked beans in a can. Every little bit helps. 

• I’ve reduced the amount of brown sugar in this recipe and also added the option to replace it with honey. Also, kidney beans and black beans are two of the healthiest beans you can eat–both have more then 10 grams of protein per serving, and more than 10 grams of fiber! Kidney and black beans contain almost 20% of the recommended daily allowance of iron, too.
• Beans are a slow burning carb that will keep you full for a bit. The sugar in this recipe isn’t the best choice, but baked beans are baked beans–they need to be a little sweet.
• Using the homemade pork and beans recipe instead of canned beans is another way to make this recipe healthier. No additives or extra sugars, no bacon that has been sitting in a can on a shelf for a year.

Healthy Eating Plans

Weight Watchers

4 Blue Plan Points | 6 Green Plan Points | 4 Purple Plan Points | 3 2023 Points when using 99% fat free ground turkey and unpacked brown sugar instead of honey.

21 Day Fix / Portion Fix

Each serving contains 1 1/4 yellow containers, 1/2 red container, and 3 teaspoons per serving. The onions end up being such a small amount of the total recipe that I do not count them. 

More Backyard BBQ Recipes

• Sweet Refrigerator Pickles
• Rosemary Lemon Salmon
• Portobello Mushroom Fajitas
• Avocado Stuffed Chicken

Print

Healthy Baked Beans Recipe with Ground Turkey

This Healthy Baked Beans Recipe makes the best baked beans I've ever had–it's an old family recipe that I've lightened up a bit with ground turkey, various beans, and a homemade pork and beans recipe instead of the canned stuff. 

Course Main Course

Cuisine American

Keyword Baked Beans with Ground Turkey, delicious baked beans, ground turkey, healthy baked beans

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 Servings

Calories 189kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Kitchen Knife
• Cutting Board

Ingredients

• ¾ cup onions
• 1 pound ground turkey or hamburger
• 1 can baked beans or homemade, 14 ounces
• 1 can dark red kidney beans 14 oz can
• 1 can black beans 14 oz can
• ½ cup brown sugar or honey
• 1 tablespoon dry mustard
• 2 teaspoons vinegar apple cider or white
• ⅓ cup ketchup low sugar

US Customary – Metric

Instructions

Stove and Oven Directions

• Dice and cook the onions in a large pan. ¾ cup onions
• Add ground turkey to the onions in the pan. 1 pound ground turkey
• While they turkey and onions are cooking, add all of the other ingredients to a large baking dish. 1 can baked beans, 1 can dark red kidney beans, 1 can black beans, ½ cup brown sugar, 1 tablespoon dry mustard, 2 teaspoons vinegar, ⅓ cup ketchup

  I drain the liquid out of the beans, then set the liquid aside in case beans look dry after cooking.
• When meat and onions are cooked, drain if necessary and add the mixture to your baking dish and mix well.
• Cook at 350 degrees for an hour. If using a smoker, you can cook them in there for an hour–the flavor is delicious! 

Instant Pot Instructions

• Sauté the meat and onions using the sauté function. Add 1/2 cup water. 1 pound ground turkey, ¾ cup onions
• Add all of the other ingredients to the Instant Pot. 1 can baked beans, 1 can dark red kidney beans, 1 can black beans, ½ cup brown sugar, 1 tablespoon dry mustard, 2 teaspoons vinegar, ⅓ cup ketchup
• Set on high pressure (or manual) for 8 minutes. Quick release and enjoy!

Nutrition

Calories: 189kcal | Carbohydrates: 30g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 357mg | Potassium: 442mg | Fiber: 6g | Sugar: 11g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

The post Healthy Baked Beans Recipe with Ground Turkey appeared first on My Crazy Good Life.

This healthy dinner recipe can be cooked in the Instant Pot, slow cooker, or in the oven. It’s a 21 Day Fix and Weight Watchers friendly meal thanks to the homemade barbecue sauce and lean meat.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all experience levels in the kitchen. To better serve everyone here I like to provide lots of helpful information. In this post you’ll find ingredient information, different cooking techniques, and tips and tricks to get the best results possible.

If you would like to skip past that and get straight to cooking, simply scroll to the bottom of the page to find our easy to print recipe card for meatloaf stuffed onion bombs.

Ingredients in Bacon Wrapped BBQ Meatloaf Bombs

Healthy BBQ Sauce Ingredients

• Tomato paste: tomato paste is the base of this bbq sauce recipe.
• Water: you will need just a little bit of water to thin the sauce.
• Honey: no refined sugar here. This healthy barbecue sauce uses honey as its sweetener.
• Apple cider vinegar: ACV adds a wonderful tanginess to the bbq sauce.
• Hot sauce: we like to add hot sauce for a little heat, but feel free to omit this ingredient if you’re looking for milder results. 
• Smoked paprika: smoked paprika gives this barbecue sauce a nice smokey flavor.
• Coconut aminos: coconut aminos is a healthy soy sauce alternative. If you can’t find aminos, low sodium soy sauce or tamari will work.
• Minced garlic: fresh garlic is best but you can use garlic powder if that’s all you have on hand. 
• Cumin: a little cumin goes a long way and can really help enhance the flavors of this sauce.
• Mustard: Dijon mustard or yellow mustard work well in this bbq sauce.

Meatloaf Meatballs Ingredients

• Ground turkey: use ground turkey to keep calories, containers or points low. If you’re not following any of these healthy eating plans you can use ground beef to make your meatloaf bomb.
• Bacon: the nutrition facts and containers/points are calculated using turkey bacon. Feel free to use traditional bacon if you prefer, just be sure to adjust the calculations if you keep track. 
• Oregano: I use dried oregano in this meatball mixture.
• Coconut aminos: see above- I love using coconut aminos in place of soy sauce.
• Egg: the addition of a large egg to the meatloaf mixture adds moisture and helps bind everything together. 
• Onions: yellow onions or white onions work great in this recipe. 
• Salt and pepper: optional, to taste.

Make Bacon Wrapped BBQ Meatloaf Bombs in the Oven

1. In a medium sized bowl mix together all the BBQ sauce ingredients.
2. Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions.
3. In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices of bacon and wrap them around your onion bombs.
4. Arrange the meatballs on a baking dish or baking sheet lined with parchment paper, smother each meatball with sauce, and then cover with foil. Cook for 40 minutes at 425 degrees f.
5. When the cooking time is done, remove the bacon bombs and serve with any extra sauce you have.

Make Bacon Wrapped BBQ Meatloaf Bombs in the Instant Pot

1. In a medium sized bowl mix together all the BBQ sauce ingredients.
2. Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions.
3. In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices bacon and bacon wrap your onion bombs.
4. Arrange the bacon wrapped BBQ meatloaf bombs in a stackable steaming rack, four meatballs on each layer. Smother each meatball with sauce and then close the steaming container.
5. Add 2 cups of water to the bottom of the Instant Pot insert and the trivet. Place the steaming rack on top of the trivet and then close the Instant Pot lid, turning the pressure valve to sealing.
6. Using the manual setting, cook the meatballs on high pressure for 15-18 minutes (I did 15). When the cook time is done, let the pressure release naturally (about 8 minutes). Remove the steaming rack from the Instant Pot and serve the meatballs topped with any extra sauce you have.

Make Bacon Wrapped BBQ Meatloaf Bombs in the Slow Cooker

1. In a medium sized bowl mix together all the BBQ sauce ingredients.
2. Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions.
3. Combine all the meatball ingredients in a large mixing bowl. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Wrap each meatball in a layer of onion.
4. Place onion bombs in your slow cooker, smother each meatball with sauce, and then cover. Cook on high for 3-5 hours or low for 6-8 hours.
5. Remove the bacon bombs and serve with any extra sauce you have.

Recipe Tips

• This onion bomb recipe is perfect for the campfire! Wrap them in foil and cook over an open flame.

Healthy Eating Plans

I used ground turkey and turkey bacon to calculate the containers and points for this recipe.

21 Day Fix

Containers for 1 serving (makes 8 servings): 1 3/4 Red Container, 1/4 Green Container, 1.5 teaspoon for sweetener from the BBQ Sauce

Weight Watchers

2023 Plan: 5 Points

Looking for more healthy recipes?

• Healthy Tuscan Chicken Pasta
• Air Fryer Ranch Turkey Burger Bombs 
• Healthy Instant Pot Macaroni and Cheese
• Baked Blooming Onion Rings with Spicy Dipping Sauce
• Pizza Stuffed Peppers

Print

Bacon Wrapped BBQ Meatloaf Bombs

These Bacon Wrapped BBQ Meatloaf Bombs are an easy and healthy dinner that everyone in your family will love!

Course Main Course

Cuisine American

Keyword 21 Day Fix, BBQ meatball bombs, meatball bombs, Mini Meatloaf Bombs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Pressure Release 8 minutes minutes

Total Time 38 minutes minutes

Servings 8

Calories 364kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Baking Sheet
• Crockpot

Ingredients

BBQ Sauce

• 1 cup tomato paste
• 1/2 cup water
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 tsp hot sauce
• 1 tsp smoked paprika
• 2 tbsp coconut aminos
• 1 tsp minced garlic
• 1/8 tsp cumin
• 1 tbsp mustard

Meatballs:

• 2 onions ends cut off and separated, medium-large yellow. May need more depending on how many you're making
• 2 lbs ground turkey or ground beef
• 1 tbsp oregano
• 1 tsp pepper
• 1 tbsp coconut aminos low sodium
• 1 egg
• 16 slices turkey bacon

US Customary – Metric

Instructions

Instant Pot:

• In a medium sized bowl mix together all the BBQ sauce ingredients. 1 cup tomato paste, 1/2 cup water, 1/4 cup honey, 1/4 cup apple cider vinegar, 1 tsp hot sauce, 1 tsp smoked paprika, 2 tbsp coconut aminos, 1 tsp minced garlic, 1/8 tsp cumin, 1 tbsp mustard
• Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions. 2 onions
• In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices bacon and bacon wrap your onion bombs. 2 lbs ground turkey, 1 tbsp oregano, 1 tsp pepper, 1 tbsp coconut aminos, 1 egg, 16 slices turkey bacon
• Arrange the bacon wrapped BBQ meatloaf bombs in a stackable steaming rack, four meatballs on each layer. Smother each meatball with sauce and then close the steaming container.
• Add 2 cups of water to the bottom of the Instant Pot insert and the trivet. Place the steaming rack on top of the trivet and then close the Instant Pot lid, turning the pressure valve to sealing.
• Using the manual setting, cook the meatballs on high pressure for 15-18 minutes (I did 15). When the cook time is done, let the pressure release naturally (about 8 minutes). Remove the steaming rack from the Instant Pot and serve the meatballs topped with any extra sauce you have.

Slow cooker:

• In a medium sized bowl mix together all the BBQ sauce ingredients. 1 cup tomato paste, 1/2 cup water, 1/4 cup honey, 1/4 cup apple cider vinegar, 1 tsp hot sauce, 1 tsp smoked paprika, 2 tbsp coconut aminos, 1 tsp minced garlic, 1/8 tsp cumin, 1 tbsp mustard
• Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions. 2 onions
• Combine all the meatball ingredients in a large mixing bowl. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Wrap each meatball in a layer of onion. 2 lbs ground turkey, 1 tbsp oregano, 1 tsp pepper, 1 tbsp coconut aminos, 1 egg, 16 slices turkey bacon
• Place onion bombs in your slow cooker, smother each meatball with sauce, and then cover. Cook on high for 3-5 hours or low for 6-8 hours.
• Remove the bacon bombs and serve with any extra sauce you have.

Oven:

• In a medium sized bowl mix together all the BBQ sauce ingredients. 1 cup tomato paste, 1/2 cup water, 1/4 cup honey, 1/4 cup apple cider vinegar, 1 tsp hot sauce, 1 tsp smoked paprika, 2 tbsp coconut aminos, 1 tsp minced garlic, 1/8 tsp cumin, 1 tbsp mustard
• Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions. 2 onions
• In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices bacon and wrap them around your onion bombs. 2 lbs ground turkey, 1 tbsp oregano, 1 tsp pepper, 1 tbsp coconut aminos, 1 egg, 16 slices turkey bacon
• Arrange the meatballs on a baking dish or baking sheet lined with parchment paper, smother each meatball with sauce, and then cover with foil. Cook for 40 minutes at 425 degrees F.
• When the cooking time is done, remove the bacon bombs and serve with any extra sauce you have.

Video

Notes

21 Day Fix

makes 8 servings

BBQ Sauce: 1.5 tsp for sweetener

Meatloaf: 1 3/4 red container, 1/4 green container

Weight Watchers

2023 Points: 5 per serving

Calories and Points calculated using lean ground turkey. 

Nutrition

Calories: 364kcal | Carbohydrates: 19.4g | Protein: 38.8g | Fat: 16.6g | Saturated Fat: 3.3g | Cholesterol: 144mg | Sodium: 285mg | Potassium: 709mg | Fiber: 2g | Sugar: 14g | Vitamin A: 691IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 4mg

The post Bacon Wrapped BBQ Meatloaf Bombs appeared first on My Crazy Good Life.

It’s an easy meal prep breakfast, and a great way to make a perfect protein-packed breakfast!

One of the main reasons why I love making this sweet homemade sausage is for meal prepping. I can whip up a batch and have breakfast protein for the whole week! You can’t go wrong with an easy, healthy, protein packed breakfast.

Studies have shown that eating protein in the morning will help you stay full longer and have more energy. With minimal ingredients, and simple ingredients at that, our healthy breakfast is the perfect way to start your day. Shy away from all the extra sugar in things like cereal and pastries and give our tasty homemade sausage patties a try instead.

Where’s the recipe?

I love to provide my readers with all kinds of tips and tricks for my recipes to make sure you get the best results possible, especially if this is your first time making this recipe.

However, I know many of you are experienced in the kitchen and might not need all of my recipe tips and nutritional information. If so, simply scroll to the bottom and you’ll find our easy to print recipe card for Easy Chicken Apple Sausage Patties.

Ingredients in Chicken Apple Sausage Patties

• Ground Meat: Any lean ground meat will work. I typically use ground chicken or ground turkey.
• Cinnamon & Nutmeg: I love the addition of cinnamon and nutmeg in this sweet sausage recipe. The warmth of these spices complements wonderfully with the apple. If you’re looking for a savory sausage, give this recipe a try.
• Apple: A fresh apple is perfect for this recipe, choose green for a nice balance in flavors. The apple gives the sausage a perfect hint of sweetness.
• Bone Broth: There are many store-bought options for incredible bone broth, be sure to look for low sodium bone broth. If you’d like to make your own bone broth you can use this easy chicken crockpot bone broth recipe.
• Coconut Oil: If you’re cooking on a skillet, you’ll need oil to ensure that the sausage patties won’t stick. I prefer coconut oil but olive oil or avocado oil can also be used.

How To Make Easy Chicken Apple Sausage Patties in the Oven

1. First preheat your oven to 375º degrees
2. Place the ground meat, chopped apple, bone broth, and spices into a large mixing bowl.
3. Then combine the ingredients together using your hands or spatula.
4. Form the sausage mixture into 12 small patties and then place them on a parchment or lightly greased foil lined baking sheet.
5. Cook for about 20-25 minutes until internal temperature of sausages is 165º. We recommend checking the sausage patty temperature with a meat thermometer a few times while baking to ensure the turkey or chicken doesn’t overcook.
6. Once the patties are cooked, remove the pan from the oven and serve immediately. See below for storing tips.

How To Make Easy Chicken Apple Sausage Patties on the Stove Top

1. First, place the ground meat, chopped apple, bone broth, and spices into a large mixing bowl.
2. Then combine the ingredients together using your hands or spatula.
3. Form the sausage mixture into 12 small patties and set aside.
4. Next, add coconut oil to a large skillet and heat over high heat. Once the oil is hot, add the sausage patties to your pan.
5. Cook for about 5 minutes, flipping the sausage patties in the frying pan half way through the cook time. An internal temperature of 165º will ensure that your breakfast sausages are cooked.
6. Once the patties are cooked, remove from heat and serve immediately. See below for storing tips.

Recipe Tips

• A non-stick skillet can help ensure that the breakfast patties stay together when flipping.
• After handling raw meat, take the extra step of making sure you have both clean hands and clean countertops.
• Made a double batch and want to freeze some? Place your completely cooled, cooked breakfast patties on a baking sheet and cover them with plastic wrap. Once frozen, remove them from the sheet and place them in a freezer-safe container.
• To re-heat frozen homemade breakfast sausage, warm a large skillet on medium heat. Cook the patties for 8-10 minutes or until warmed through. Alternatively, you can also heat them up in an air fryer!

21 Day Fix

This delicious homemade sausage recipe is completely 21 Day Fix friendly. You can find all of the container counts below. Make sure you adjust the counts if you add, alter, or change any ingredients when you make this at home!

Serving Sizes: Recipe makes 12 patties. Each serving is 3 patties.

Entire Recipe: 4 Red Containers, 1/2 Purple Container, 6 teaspoons of oil, if frying

Per Serving: 1 Red Container, Negligible Purple Container, 1 teaspoon

Weight Watchers

3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2023 points: 0 (without using coconut oil)

Looking for more healthy breakfast ideas?

Easy Southwest Breakfast Casserole

View Recipe

Savory Homemade Turkey Sausage

View Recipe

Breakfast Fajita Casserole

View Recipe

Vegan Whole Wheat Pancakes

View Recipe

Baked Amish Oatmeal Recipe

View Recipe

Whole Wheat Oatmeal Banana Bread

View Recipe

Print

Easy Chicken Apple Sausage Patties

These homemade chicken apple sausage patties are an easy breakfast! Pair with scrambled eggs or a side of fruit for a healthy start to your day.

Course Breakfast

Cuisine American

Keyword 21 Day Fix, homemade turkey sausage, Sweet Homemade Sausage

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Calories 206kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Enameled Cast Iron Pan

Ingredients

Ingredients:

• 1 lb ground turkey or chicken
• ½ apple green, chopped small
• 1/4 cup bone broth low sodium
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp coconut oil if frying

Optional: salt to taste

Instructions

Oven Directions:

• Preheat the oven to 375°F
• Add the meat, apple, broth, and spices to a large bowl. 1 lb ground turkey, ½ apple, 1/4 cup bone broth, 1 tsp cinnamon, 1 tsp nutmeg
• Mix the ingredients together with your hands and form 12 small patties.
• Place patties on parchment or foil lined baking sheet.
• Cook for about 20-25 minutes, until an internal temperature of 165°F is reached.

Stove Top Directions:

• Add the meat, apple, broth, and spices to a large bowl. 1 lb ground turkey, ½ apple, 1/4 cup bone broth, 1 tsp cinnamon, 1 tsp nutmeg
• Mix the ingredients together with your hands and form 12 small patties.
• Heat coconut oil in large pan and add sausage patties to hot oil. Cook on both sides until and internal temperature of 165°F is reached, about 5 minutes. 2 tbsp coconut oil

Notes

21 Day Fix: 

Entire Recipe: 
4 Red Containers, 1/2 Purple Container

Per Serving: 
1 Red Container, Negligible Purple Container

Weight Watchers:

Per Serving: 

3 Blue Plan Points / 4 Green Plan Points / 3 Purple Plan Points

The points for the new 2022/2023 points plan is 0

Nutrition

Calories: 206kcal | Carbohydrates: 4g | Protein: 28g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 65mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The post Easy Chicken Apple Sausage Patties appeared first on My Crazy Good Life.

These savory turkey sausages are especially great for 21 Day Fix, Weight Watchers, and other healthy lifestyle programs because they are made with ground turkey (although you can also substitute chicken). Turkey and chicken are excellent choices for lean protein that is also low in fat.

This is a homemade savory breakfast sausage you won’t want to miss out on! Pair these homemade turkey sausage patties with some fresh vegetables or your favorite eggs and you’ll be ready to go!

Where’s the recipe?

Readers with all levels of comfort and experience in the kitchen visit My Crazy Good Life for healthy and delicious recipes. To make sure you love your food, I like to provide a ton of helpful tips and tricks in my recipes.

However, if you’re an experienced cook or you’ve made this before and would like to skip over recipe suggestions and healthy eating plan information, please just scroll to the bottom of the post where you’ll find an easy-to-print version of this turkey sausage recipe!

Ingredients in Savory Homemade Turkey Sausage

• Garlic: fresh minced garlic will add a zing to these savory sausages! Garlic powder can also be used in a pinch.
• Onion: freshly chopped onion is best, but you can use onion powder if you don’t have onions on hand.
• Cumin: cumin will add a little spice to these sausages, giving them a more robust flavor.
• Black pepper: the black pepper complements the cumin. Feel free to adjust the amount of pepper to your tastes.
• Bone broth: low-sodium bone broth is what really gives these sausages their savory flavor.
• Cayenne pepper (optional): Like a bit more heat? Add some extra spice with cayenne pepper or red pepper flakes! You can use seasonings to create a spice mixture that’s right for you.

How to Make Savory Homemade Turkey Sausage

1. Put the lean ground turkey, garlic, onions, broth, and spices into a large mixing bowl.
2. Mix the ingredients together with your hands.
3. Form into 12 small patties. Place a generous amount of the meat mixture into the palm of your hand and form the turkey mixture into a round, flat patty shape.
4. Bake at 375 degrees F for 25 minutes on a silpat mat and baking sheet.

Seriously, it really is that easy.

Recipe Tips

• This is a favorite recipe for meal prep! It’s super easy to put together, and sometimes I just need a warm and cozy breakfast food to start my day.
• If you double this delicious recipe you’ll have a big batch of lean breakfast sausages for an entire week.
• Not sure how big of a patty to make? If your silpat mat has circular markings on it, use those as a guide to help with portion sizes.
• Pork sausage and other turkey sausage recipes will sometimes add real maple syrup or brown sugar for a sweeter sausage. Remember that if you add any sweeteners to this homemade version the nutritional counts will change.
• Made a large batch and want to freeze some? Great! Place your completely cooled, cooked breakfast patties on a baking sheet and cover them with plastic wrap. Once frozen, remove them from the sheet and place them in a freezer-safe container.
• To re-heat frozen homemade breakfast sausage, warm a large skillet on medium heat. Cook the patties for 8-10 minutes or until warmed through. Alternatively, you can also heat them up in an air fryer!

Healthy Eating Plans

Serves 4 (3 patties per serving)

21 Day Fix

Entire recipe: 4 Red | 1/3 Green

Per serving: 1 Red | negligible Green

Weight Watchers

You can find the Weight Watchers Homemade Sausage post with point calculations here.

More Breakfast Recipes to go with this Homemade Sausage

Don’t worry, there’s plenty more where that came from! Here are a few of my other favorite breakfast recipes. Give them a try and let me know what you think.

• Easy Breakfast Casserole
• Breakfast Fried Rice
• Pancakes Without Flour
• Breakfast Egg Fajitas
• Homemade Healthy Bagels
• Veggie Breakfast Hash Browns

Print

Homemade Turkey Sausage Recipe

The recipe for this delicious homemade turkey sausage could not be easier! Give it a mix, form the patties, and you are ready for the oven. It’s about as quick and easy as it gets.

Course Breakfast

Cuisine American

Keyword homemade turkey sausage, Savory Homemade Turkey Sausage

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 141kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Mixing Bowls
• Slip Mat

Ingredients

• 1 lb ground turkey or chicken
• 3 tsp garlic minced
• ⅓ cup onion red, diced
• ¼ cup bone broth low sodium
• 1 tsp cumin ground
• ½ tsp black pepper ground

Optional: salt to taste

Instructions

• Put meat, garlic, onions, broth, and spices into a mixing bowl, mix the ingredients together with your hands. 1 lb ground turkey, 3 tsp garlic, ⅓ cup onion, ¼ cup bone broth, 1 tsp cumin, ½ tsp black pepper
• Form into 12 small patties.
• Bake at 375 for 25 minutes.

Video

Notes

21 Day Fix Counts: 1 Red Per 3 sausage patties (the green is negligible)

Nutrition

Calories: 141kcal | Carbohydrates: 2g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

SaveSaveSaveSave

The post Homemade Turkey Sausage Recipe appeared first on My Crazy Good Life.

I’ve been trying to perfect these meatballs for some time, but figuring out how to make meatballs in the Instant Pot wasn’t as cut and dry as I thought it should be. My #1 issue was that I’d try to saute the meatballs and they would fall apart.

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen on my site. To better serve everyone here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.

If you’d like to skip over the tips, nutritional information, special diet information and meal prep info, please simply scroll to the bottom of the page where you will find the easy to print recipe for these Instant Pot Italian Meatballs.

Ingredients for pressure cooker meatballs:

This method works for any meatball recipe! For this post, I made my favorite easy Italian meatballs.

• Ground Beef: You can also use ground turkey to lower the saturated fat in this recipe.
• Egg: The common belief is that eggs are added to meatballs for moisture, but that isn’t it. They are added to the mixture to bind everything together.
• Rolled Oats: Whole grains to give the meatballs more texture.
• Parmesan Cheese: You can use any Parmesan you prefer, but I highly recommend getting fresh and grating it yourself. It is truly a better flavor!
• Spices: Freshly minced garlic, Italian seasoning, and red pepper flakes add the Italian flavors to this recipe.

How to prepare Instant Pot Meatballs:

This recipe will take about 30 minutes from start to finish.

1. In a large bowl mix together ground beef, eggs, rolled oats, Parmesan cheese, garlic, Italian seasoning, and red pepper flakes until well combined.
2. Using a cookie scoop or rounded tablespoon, scoop out 24 meatballs and roll with your hands. If you’re following a specific diet, this is where your containers/points/calories are calculated from, so the goal is 24 meatballs :)
3. Place the meatballs onto a cookie sheet and put them in the freezer for at least 15 minutes. You want the meatballs to be frozen enough to easily handle without them losing their shape.
4. While your meatballs chill, add 1/2 cup of water to the bottom of the silver Instant Pot insert, then place your trivet in the bottom.
5. Once your meatballs are chilled, place them on top of the trivet. You can stack them if necessary.
6. Close and lock the lid and place the pressure valve in the sealing position. Cook on high pressure for 8 minutes.
7. Once to cook time is complete, allow the pot to naturally release pressure for 5 minutes. After 5 minutes, move the valve to Venting and quick release the remainder. Remove the lid and set it aside.
8. Carefully remove the trivet and gently pull apart any stuck meatballs. Alternatively, you can remove the meatballs with tongs–just be careful not to burn yourself on the sides of the pot.
9. Serve the meatballs immediately or store in the fridge up to 5 days.

Recipe Tips:

• You can substitute equal amounts of whole wheat bread crumbs for the rolled oats.
• For extra flavor, you can add beef stock to the bottom of your pot in place of water.
• I don’t recommend cooking the meatballs in spaghetti sauce. Things like tomato sauce and crushed tomatoes tend to trigger your Instant Pot’s burn warning. Instead, add the sauce after your meatballs are finished cooking and turn on the sauté feature to get everything heated up.
• You can add more red pepper flakes if you like your meatballs spicy, or leave the red pepper out if you don’t.
• I don’t salt my recipes so that you can add salt and pepper to taste.

Meal Prep and Freezing Tips:

• I love making these and freezing them for a quick meal–you can keep them in the freezer for up tp 2 months.
• Make sure the meatballs are individually frozen before adding them to a freezer bag or container, otherwise they’ll all stick together. I like to lay mine on a baking sheet to freeze, or in a single layer in a freezer bag.
• If you’d like to make meatballs without the seasonings, just leave them out–the way you make the recipe won’t change. You can add the seasonings to the top of the meatballs when reheating if you’d like.

Healthy Eating Plans:

Weight Watchers: We calculated these points using the WW calculator. We use ingredients to calculate our points, not nutrition information. Weight Watchers has told us that this is the most accurate way to calculate points for a recipe since ingredient brands can vary so much. Points were figured using 96% lean ground beef.

2023 points: 4 | 4 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

Ultimate Portion Fix:

• For the entire recipe: 4 1/2 Red Containers, 1/2 Blue Container, 1 Yellow Container.
• Per Serving: 1 Red Container, 1/4 Yellow container, 1/8 Blue Container (I do not count this unless I have more than one serving).

2B Mindset: This recipe is a great one for your lunch or dinner protein requirement. Make sure to add in your other Plate It! macros as needed.

Looking for more Instant Pot Recipes?

Here are some of my favorite Instant Pot Meatball Recipes:

• Instant Pot Swedish Meatballs
• Teriyaki Meatballs with brown rice

And some more delicious and healthy recipes:

• Healthy Instant Pot Lasagna
• Instant Pot Sweet Potato Chili
• Instant Pot Breakfast Frittata

Print

Instant Pot Italian Meatballs

These Instant Pot Meatballs (without sauce) can be made in any electric pressure cooker. Just roll, freeze for a few minutes, and pressure cook for a no stress dinner.

Course Main Course

Cuisine American

Keyword easy meal prep, instant pot, meatballs

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 4

Calories 262kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 1 lb ground beef extra lean
• 1 egg
• ⅓ cup rolled oats
• 2 tbsp Parmesan cheese grated
• 4 cloves garlic minced
• 2 tbsp Italian seasoning
• 1 tsp crushed red pepper flakes

US Customary – Metric

Instructions

• In a large bowl mix together ground beef, egg, rolled oats, Parmesan cheese, garlic, Italian seasoning, and red pepper flakes until well combined. 1 lb ground beef 1 egg ⅓ cup rolled oats 2 tbsp Parmesan cheese 4 cloves garlic 2 tbsp Italian seasoning 1 tsp crushed red pepper flakes
• Using a cookie scoop make 24 meatballs and use your hands to roll them into a ball.
• Place meatballs onto a cookie sheet and put them in the freezer for at least 15 minutes.
• While your meatballs chill, add 1/2 cup of water to the bottom of the Instant Pot and then place your trivet in the bottom.
• Place chilled meatballs on the trivet.
• Close and lock the lid and place the pressure valve in the sealing position.
• Pressure cook on high for 8 minutes.
• Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
• Gently remove the trivet and separate any stuck meatballs. Serve immediately or store in the fridge for up to 5 days.

Notes

• You can substitute equal amounts of whole wheat bread crumbs for the rolled oats.
• For extra flavor you can add beef stock to the bottom of your pot in place of water.
• I don’t recommend cooking the meatballs in spaghetti sauce. Things like tomato sauce and crushed tomatoes tend to trigger your Instant Pot’s burn notice. Instead add the sauce after your meatballs are finished cooking and turn on the Saute feature to get everything heated.
• You can add more red pepper if you like it spicy, or leave it out if you don’t.
• Add salt and pepper to taste.

Weight Watchers: 2023 Points: 4 | 4 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

Ultimate Portion Fix: For the entire recipe: 4 1/2 Red Containers, 1/2 Blue Container, 1 Yellow Container. Per Serving: 1 Red Container, 1/4 Yellow container, 1/8 Blue Container (I do not count this unless I have more than one serving).

Nutrition

Calories: 262kcal | Carbohydrates: 8g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 140mg | Potassium: 459mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg

The post No Fail Instant Pot Meatballs appeared first on My Crazy Good Life.

You can make this delicious recipe for lunch, dinner, or as a quick and easy way prep for the week ahead! Our peppers heat up well and are a great way to stay organized and supports your healthy lifestyle.

Making a delicious dinner that I don’t have to hover over in the kitchen is a win! Our pizza stuffed peppers are 21 Day Fix friendly and perfect for all healthy eaters…with the added bonus of being delicious enough to sneak past the whole family.

My family loves to customize the stuffed peppers with their favorite pizza toppings. Picture all the flavorful possibilities – pepperoni slices, red pepper flakes, garlic powder, black olives, Italian seasoning, anything is possible.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so everyone can follow them. We love it when our readers feel confident and empowered in the kitchen. The post below has detailed instructions, new recipe tips, and healthy eating plan information.

If you’d like to skip past the ingredient details, recipe tips, nutritional information and healthy eating plans, simply scroll down to the bottom where you’ll find the easy to print this Pizza Stuffed Peppers recipe.

Ingredients in Pizza Stuffed Peppers

• Olive oil
• Italian turkey sausage: If you like a bit more spice, go for hot Italian sausage.
• Marinara: We prefer to look for marinara with lower sodium and less added sugar.
• Bell peppers: green peppers, yellow peppers, orange peppers, red peppers, any color of bell pepper you have will be perfect.
• Water
• Mozzarella cheese
• Optional: Other toppings such as fresh basil, chopped pepperoni, roasted garlic, sea salt, pepper, etc.

How To Make Pizza Stuffed Peppers in the Slow Cooker

1. In a large skillet, cook sausage until browned.
2. Stir in marinara sauce.
3. Cover and cook 5 minutes.
4. Spoon sausage mixture into peppers and pour remaining sauce over peppers.
5. Top with cheese.
6. Place in an even layer in the ninja foodi/slow cooker, add water, and select the high slow cook setting for 1 hour.
7. After your peppers have been slow cooking on high for one hour, if using the Ninja Foodi, set it to air crisp at 325º. Keep an eye on these as it will just take a few minutes to melt the cheese and crisp up the peppers a bit. Feel free to add additional minutes if they aren’t crisping up to your liking. You don’t want to burn the cheese or the peppers.
8. If any you have any remaining leftovers, store in an airtight container and store in refrigerator once they are cooled to room temperature.

How to make Pizza Stuffed Peppers using the Stovetop/Oven

1. In a large skillet, add olive oil and cook sausage until browned.
2. Stir in marinara sauce.
3. Cover and cook for 5 minutes.
4. Place peppers in a baking dish or baking sheet, fill the pepper halves with the sausage mixture, pour remaining sauce over peppers.
5. Top with cheese or any other favorite pizza ingredients if you’d like.
6. Cook at 350* for 30 minutes.

Healthy Eating Plans

The 21 Day Fix

Whole Recipe: 4 red containers, 5 1/2 green containers, 3 blue containers

1 Pepper: 1 red container, 1 1/3 green container, 3/4 blue container

Containers Breakdown:

– turkey sausage, ground: 4 Red containers

– low sugar marinara 1.5 Green containers

– bell peppers, halved 4 Green containers

– mozzarella cheese 3 Blue containers

One serving: 1/2 red container, 2/3 green container, just under 1/2 blue container

You can easily add mushrooms, jalapenos, or any other pizza toppings that you love! If you change it up remember to calculate (or recalculate) to get an accurate tally of your containers for the recipe.

Weight Watchers Points

3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2023 points: 3 (when using fat free cheese)

Trim Healthy Mama

This is an S recipe for THM and you’ll need to use sugar free marinara sauce!

More slow cooker recipes

• Healthy Slow Cooker Pot Roast Recipe
• Crock Pot Pork Carnitas
• Crockpot Stuffed Pepper Soup
• Crock Pot Chicken Fajitas

Print

Slow Cooker Pizza Stuffed Peppers

We have created the healthiest way to take care of your pizza cravings. Our Pizza Stuffed Peppers are a tasty low carb twist on the classic dish that will not disappoint.

Course Main Course

Cuisine American

Keyword Pizza Stuffed Peppers

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 People

Calories 156kcal

Author Becca Ludlum

Equipment

• Crockpot
• Baking Sheet
• Enameled Cast Iron Pan

Ingredients

• olive oil 1 spray
• 1 lb ground turkey sausage Italian
• 1 ½ cups marinara sauce low sugar
• 4 bell peppers halved
• 4 tbsp water
• 1 cup mozzarella cheese

Instructions

How To Make Pizza Stuffed Peppers in the Slow Cooker

• In a large skillet, cook sausage until browned. olive oil, 1 lb ground turkey sausage
• Stir in marinara sauce. 1 ½ cups marinara sauce
• Cover and cook 5 minutes.
• Spoon sausage mixture into peppers and pour remaining sauce over peppers. 4 bell peppers
• Top with cheese. 1 cup mozzarella cheese
• Place in an even layer in the ninja foodi/slow cooker, add water, and select the high slow cook setting for 1 hour. 4 tbsp water
• After your peppers have been slow cooking on high for one hour, if using the Ninja Foodi, set it to air crisp at 325º. Keep an eye on these as it will just take a few minutes to melt the cheese and crisp up the peppers a bit. Feel free to add additional minutes if they aren't crisping up to your liking. You don't want to burn the cheese or the peppers.
• If any you have any remaining leftovers, store in an airtight container and store in refrigerator once they are cooled to room temperature.

How to make Pizza Stuffed Peppers using the Stovetop/Oven

• In a large skillet, spray olive oil and cook sausage until browned. olive oil, 1 lb ground turkey sausage
• Stir in marinara sauce. 1 ½ cups marinara sauce
• Cover and cook for 5 minutes.
• Place peppers in a baking dish or baking sheet, fill the pepper halves with the sausage mixture, pour remaining sauce over peppers. 4 bell peppers
• Top with cheese or any other favorite pizza ingredients if you’d like. 1 cup mozzarella cheese
• Cook for 30 minutes at 350.

Notes

Healthy Eating Plans

The 21 Day Fix

Whole Recipe: 4 R, 5.5 G, 3 B

1 Pepper: 1 red container, 1 1/3 green container, 3/4 blue container

Containers Breakdown:

– turkey sausage, ground: 4 Red containers

– low sugar marinara 1.5 Green containers

– bell peppers, halved 4 Green containers

– mozzarella cheese 3 Blue containers

One serving: 1/2 red container, 2/3 green container, just under .5 blue container

You can easily add mushrooms, jalapeños, or any other pizza toppings that you love! If you change it up remember to calculate (or recalculate) to get an accurate tally of your containers for the recipe.

Trim Healthy Mama

This is an S recipe for THM and you’ll need to use sugar free marinara sauce!

Weight Watchers Points:

3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2023 Points: 3 (when using fat free cheese) 

Nutrition

Calories: 156kcal | Carbohydrates: 7g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 645mg | Potassium: 421mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2199IU | Vitamin C: 81mg | Calcium: 92mg | Iron: 1mg

The post Pizza Stuffed Peppers appeared first on My Crazy Good Life.